Creamy mac 'n' cheese au gratin, with simple ingredients and a topping of breadcrumbs and pesto. Lactose free, gluten free and darn tasty for the fall-winter season.
Pre-cook pasta according to package instructions. Reduce cooking time by 2 minutes. Then strain, briefly rinse and set aside.
350 g Macaroni pasta
Heat the pan on a stove, put the frying oil. Add in the onion, garlic and carrots and sauté for 3-5 minutes until translucent. Be careful not to let it get too hot, otherwise the garlic can easily burn.
15 ml Frying and baking oil, 2 Piece Garlic cloves, 1 Piece large white onion, 1 Piece big carrot
Remove from heat and set aside.
Heat oven to 180 convection (200 degrees top and bottom heat).
FOR THE MAC AND CHEESE SAUCE Place vegetable milk, cashews, carrot-garlic-onion mixture, nutritional yeast flakes, onion powder (optional), paprika, salt, bell pepper, mustard, and nutmeg in a high-powered blender and blend on high speed for 60 seconds to make a smooth and creamy sauce.
375 ml Plant milk, 150 g Cashews, 12 g Nutritional yeast, 2 tbspn Paprika, 1 tbspn Sea salt, 2 tbspn spicy mustard, ¼ tbspn Nutmeg, Optional: onion powder, Black pepper to taste
Place fully cooked pasta in baking dish, pour Mac and Cheese Sauce over and stir until combined.
In a bowl, combine breadcrumbs (breadcrumbs), olive oil and pesto (or Italian herbs) and mix until well combined.
155 g Breadcrumbs, 45 ml Olive oil, 2 tbspn Pesto
Sprinkle over the mac and cheese in the baking dish and place in the oven.
Bake for 20 minutes.
Remove from oven, let set for 5 minutes. Portion onto plates, serve with desired accompaniments and enjoy!
Fresh basil or parsley to taste, Optional: ready vegan cheese for gratinating
Store leftovers covered in the refrigerator for 1-2 days and heat up best in the steamer or with a sip of vegetable broth in the pot.